How to make Socca (2024)

FAQs

How to make chickpea flour less bitter? ›

Remember to toast the chickpea flour in a dry skillet or oven beforehand to eliminate any bitterness in the final dish.

How to Substitute Chickpea Flour: You can substitute 1 cup of regular white flour for 3/4 cup Chickpea flour. Make more Gluten Free Flours including Oat Flour and Almond Flour.

It is important to make sure the chickpea flour or gram is always well cooked before eating (both to get rid of the astringent aftertaste and to stop it giving you tummy ache - remember all legumes/pulses need to be well cooked!) and this also removes any bitter taste and gives you a nuttier flavour.

Whisk together the chickpea flour, baking powder, and salt in a small bowl. Drizzle in the maple syrup then whisk in the water and yogurt until well combined. Heat the olive oil in a large non-stick skillet over medium heat. Spoon 2 tablespoons of the batter into the skillet and spread in a round using a spoon.

Overnight Soak: Add your chickpeas to a large bowl and cover them with several inches of water. Let them soak for 8 to 12 hours, then drain and cook as desired.

You can usually substitute half the amount of plain flour in a recipe for chickpea flour. But, be warned, it can suck up a lot of moisture, so it may not be right for every recipe – especially if you're making a cake or bread.

Chickpea flour is gluten-free, so it won't rise or form a light, spongy crumb like bread made with wheat flour, but it is suitable for pikelets, pancakes and muffins or to thicken a stew or gravy.

I usually use dried chickpeas here to make my flour, however, for increased nutritional value you can sprout and then dry the chickpeas before grinding them into flour. To do this, add a cup of chickpeas to a large jar, loosely cover with some cloth and soak 12 to 24 hours, then rinse well.

Some cooks prefer to toast the flour before using it to enhance its nutty flavor. Toasting chickpea flour is easy; simply spread the desired amount in the bottom of a skillet, then heat over medium heat 10 to 12 minutes, stirring regularly.

When stored in a cool, dry and dark place, an unopened pack of chickpea flour can last up to 1 year past the printed date on the package. However, once opened, it should be used within 6 months for best quality. If you've frozen your chickpea flour, it can last for an impressive 2 years.

Should you refrigerate chickpea flour? ›

Like other types of flours, chickpea flour and besan should be stored in a sealed container to keep out moisture in a cool place. It stays fresh for upto 6 months, and longer if refrigerated.

As I said, chickpea is hearty. So, if you are going to use chickpea flour in a recipe that calls for all purpose flour, use half. For example, if the recipe calls for 1 cup of all purpose flour you would then just use 1/2 cup chickpea flour.

But chickpea flour, Love explains, "is a naturally dense flour, and because of that denseness, and its innate binding tendencies, it lends baked goods a sturdy yet tender texture when mixed with other gluten-free flours. So, for quick breads, muffins, and cakes, it holds up extremely well."

To replace one egg, simply mix 3 tablespoons of chickpea flour with 3 tablespoons of water until you have a thick and creamy mixture. If replacing an extra large egg, use 4 tablespoons of each. When I want an extra thick egg substitute, I mix the chickpea flour with almond milk instead of water.

The only thing you can do is dry fry some more besan and add that. If you need to sweeten it more, you can add a little more ground/caster sugar too.

This bran contains oils that can turn rancid over time, leading to spoilage. One of the telltale signs of old or stale whole wheat flour is its bitter taste.

Chickpea flour takes longer to hydrate than wheat flour does, so giving the batter time to soak is crucial for making a moist, cohesive flatbread. Let the batter rest for at least 30 minutes and up to 12 hours before you cook it.